Broiled Salmon with Sweet Pea, Sun-Dried Tomatoes, and Lemon Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 # spaghetti
1/2 c olive oil, plus extra for drizzling
1 c red onion, diced
2 cloves garlic, sliced, plus 1 Tbsp minced
2 tsp lemon zest
1/2 tsp crushed red pepper flakes
1 c tomato sauce
3/4 c thinly sliced olive oil packed sun-dried tomatoes
1 c frozen green peas
2 Tbsp olive oil
4 - 6 oz. salmon Fillets
2 tsp Emeril's Essence Creole Seasoning (Bayou Blast)
2 tsp fresh chopped oregano leaves
2 Tbsp fresh squeezed lemon juice
1/2 c grated Parmesan, plus more for garnish
2 Tbsp chopped fresh parsley leaves
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Directions: |
Directions:Adjust the oven rack to the top rung and preheat broiler.
Bring 1 gallon water to boil, add 2 Tbsp salt. Cook past to al dente, about 8-10 min.
Meanwhile, heat a 14 inch skillet over medium-high heat and add 1/4 c olive oil. Once the oil is hot, add onion and garlic and saute until the onions are translucent, 3-4 min. Add the lemon zest, crushed red pepper flakes, tomato sauce and sun-dried tomatoes. Add about 1/2 c of the pasta cooking water to the pan as well as the pasta and peas. Season with salt and cook, stirring often, until the pasta is fully cooked and well dressed with the sauce. Reserve until the fish is cooked.
Line rimmed sheet pan with foil and drizzle with olive oil. Slice each salmon filet into several 1/2 inch slices, and season with the Essence. Lay the salmon, shingled, in 4 portions on the pan and sprinkle the oregano and lemon juice. Combine the remaining 1/4 c olive oil and minced garlic in a small bowl, and pour over the salmon. Set under the broiler and cook until it is slightly caramelized on top, about 2-3 minutes. Remove from the oven, divide the pasta among 4 entree plates, sprinkle with the Parmesan and lay a salmon portion atop each plate of pasta. Garnish with chopped parsley and more parmesan if desired. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes plus cooking time |
Personal
Notes: |
Personal
Notes: I have gotten raves for this dish and it is one of my favorites. It has a little kick with the crushed red pepper but not overpowering.
via Emeril Lagasse, Food Network 2005
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